Skin the hare, and wash the inside well. Separate the limbs, legs, shoulders, and back; put them into a stewpan, with the port wine, the onion stuck with the cloves, the parsley, a little thyme, some sweet basil and marjoram, the salt, and cayenne pepper. Set the whole over a slow fire, and let it simmer for an hour; then add the beef gravy and veal gravy; let the whole simmer gently till the hare is done. Strain the meat; then pass the soup through a sieve, and put a penny roll to soak in the broth. Take all the flesh of the hare from the bones, and pound it in a mortar, till fine enough to be rubbed through a sieve, taking care that none of the bread remains in it. Thicken the broth with the meat of the hare; rub it all together till perfectly fine, like melted butter, not thicker; heat it, and serve it up very hot. Be careful not to let it boil, as that will spoil it.